CHICKEN ROLLS WITH CRANBERRY FILLIN

4 chicken breast halves, boned, skinned and flattened
l/3 cup orange juice
2/3 cup plus 2 tbsps. dried cranberries, divided
5 trbsps. butter, divided
l/4 cup chopped celery
l/4 cup chopped green onion
l cup herb stuffing mix; crushed, divided
l/2 tsps. ground sage
l/2 tsps. white pepper
3 tbsps. honey mustqard
In small saucepan place orange juice and heat over med. heat. Add cranberries cover and set aside to soften. In another pan place 2 tbsps. of butter and melt over med. heat. Add celery and onion and saute about 2 mins. To l/3 cup of the stuffing mix add sage; stir into celery-onion mixture and add 2/3 cup of the cranberries. Sprinkle chicken with pepper and spread with mustard. Spoon cranberry mix in cneter of each piece, roll chicken over filling and fasten with wooden picks. Melt remaining 3 tbsps. butter and dip each chicken roll, first in butter and then in remaining 2/3 cup crushed stuffing. Place chicken on baking pan lined with foil and sprayed with a vegetable spray. Bake, uncovered in 350 oven about 30 mins. or until fork can be insertedf in chicken with ease. Garnish with parsley; sprinkle chicken with remaining 2 tbsps. cranberries. Prodigy
serves 4